By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
After inquiring about a steak knife for my filet mignon, part of a selection of premium steaks on the menu, my server smiled and said, "You won't need it." I didn't. This piece of tenderloin cut like it ate, delicately and with easy effort — expertly prepared, its flavor a meat lover's dream.
Chef McGrath's skill at creating dishes of comfort is paired sweetly by pastry chef Eddie Robinson. His "Elvis," featuring chunks of peanut butter brittle, ice cream, and apples, was certainly King-worthy but not nearly as delicious as the candy-cap mushroom bread pudding. Mushrooms? Yup. Highly aromatic and with a sweet, syrupy taste, these 'shrooms are the key in making this dish so unique and flavorful. Share it and listen to spoons clatter for the last bite.
In uniforms of denim and vests, the service at Renegade Canteen had that homey friendliness coupled with extensive knowledge about the dishes. However, table attention slowed considerably after the entrées arrived, some just after I had just taken my first few bites of starters. This too-fast flurry of food, in addition to a serving of stale bread, made for hurried and disappointing dining experiences, especially for a swanky establishment with a $33 steak on the menu.
9343 E. Shea Blvd.
Scottsdale, AZ 85260
Region: North Scottsdale
Thankfully, for Renegade Canteen, the not-so-rebellious "chuck wagon" in North Scottsdale, the photos of renegades on the wall may seem out of place, but chef Robert McGrath's masterfully made fare of Western cuisine feels right at home.